Once a small farm town with quiet clean streets and cattle ranches, Fort Worth has since become one of the fastest growing cities in the country. Although it’s often lumped in with Dallas when discussing the DFW metroplex, Fort Worth stands alone as its own entity—one that’s far less urban and modern than Dallas. It has a stronger connection to traditional Texas roots like rodeo and cowboy culture, and while the famous Stockyards are still one of the city’s most popular attractions, this booming tailgate town, now with a population of over a million and nearly 10 percent growth in just five yearsis entering a new era as a culinary mecca.
For years (and especially post-Covid), people have been drawn to the area’s relatively lower cost of living, booming economy and family-friendly nature, creating a more diverse demographic that is expanding the city in unexpected ways. Its high affordability lured transplants from more expensive states like California and New York, and while locals may not appreciate the increased traffic, new residents have inspired a wave of exciting food and beverage offeringsdrastically changing the kitchen landscape. Recently, director Taylor Sheridan has helped put Fort Worth on the map with shows like Earth manopening up the area to a whole new claim to fame.
I’m originally from the suburbs outside of Dallas (namely Frisco), but I’ve spent a ton of time in Fort Worth over the years, giving me a front row seat to the many changes that have taken place. In December 2023, I visited the long-awaited country Auberge Collection Property, Bowie House, immediately after its opening. Given its instant popularity with locals, most evident in the buzzing bar and hard-to-book restaurant, Bricks and Horses, The Bowie House showed how Fort Worth was trying to develop a more refined and luxurious reputation. As we move into 2026, this vision has become clear.
In the 90s, popular restaurants like Joe T. Garcia’s and Cousin’s BBQ dominated the local dining scene in Fort Worth, and although fine dining options were limited, chef Tim LoveS ‘ Lonesome Dove Western Bistrowhich opened in 2000, expanded its offerings in a luxurious yet accessible way. “For many years, Fort Worth was a town of country steakhouses, barbecue and Mexican food, but now the area is much more open to what I would say is an upscale and diverse cuisine,” Love tells the Observer. “This is a product of younger people moving here and a larger population that wants not just better food, but more variety.” Love also believes the post-Covid landscape shaped the current dining scene, as a flurry of closures opened the door for new and newer restaurants to take their place.
Although his flagship restaurant Lonesome Dove, a seasonal restaurant focused on unique and delectable meats, continues to thrive, Love is gearing up for his latest Fort Worth opening. Maraqiset to debut in the spring of 2026, is an elevated Greek restaurant that Love hopes will attract the attention of Michelin. “Most of the current Mediterranean restaurants in Fort Worth are buffets, so we wanted to create a world-class alternative where you can sit down and really enjoy this cuisine,” explains Love. “We’ll be cooking over a live fire with olive wood and oak, but I’m really excited about our mezze. We’ll have a selection of wonderful dips to serve with a house-made pita bread that took six months to develop.” Lunch is a three-course tasting menu that evolves into a six-course dinner experience. “We’re also going to have a very unique tasting menu that’s for groups, because I think that kind of dining lends itself to large parties,” adds Love. Everything about this will be served family style, so think grilled fish, large pastas and meats on the table.
Just 35 miles east in Dallas, Duro hospitality has been growing with high-end establishments like Mister Charles and Sisters. In late 2024, the award-winning restaurant group set its sights on Fort Worth and opened Chumley Housea London-inspired steakhouse. “Opening Chumley House was a natural step for us.” Benji Homseythe co-founder and partner of Duro Hospitality, tells the Observer. “We’ve always wanted to be in Fort Worth—I went to TCU and Chas, my partner, grew up there—so the city has deep personal roots for both of us. While we didn’t necessarily expect to expand beyond Dallas as quickly as we did, the opportunity presented itself and the timing felt right.”
Duro Hospitality hasn’t found much difference in owning and operating a restaurant in Dallas versus Fort Worth, despite initial concerns about a lack of hospitality talent. “Obviously, Fort Worth is a smaller city with a smaller pool of industry professionals, but we were able to identify, hire and train some seriously amazing people for our team,” shares Homsey. If this trend continues and fine dining continues to find its footing in Fort Worth, it is likely that the local dining scene will look similar to the culinary landscape in Dallas. While nothing has been confirmed, Duro Hospitality is in talks for another concept in Fort Worth.
In August 2025, the owner of Cousin’s BBQ Jeff Payne and the partner Jason Cross changed gear, debuting Monta chic mid-century modern concept specializing in New American fare. Inspired by the desire to offer Montserrat locals a new ‘night out’ destination, Cross and Payne teamed up with Kelly Raughton and Maven Design to create a retro, The crazy ones– inspired environment. “We share a love of food, and that love extends from bean burritos to caviar and everything in between,” Cross tells the Observer. “We set out to find a place to open a Mexican restaurant, but during our search, Mont was introduced to us.” As industry veterans since 1983, Cross and Payne—who started About Fire Hospitality in 2025—I’ve seen Fort Worth undergo a roller coaster ride. “We’ve seen a lot of things go out of style and come back a lot of times,” explains Cross. “We’re still a cow town, and hopefully always will be. It’s embedded in our culinary landscape, however, now it seems like we have almost every cuisine represented, or at least showcased, here.”
With Monti settling into the city’s social fabric, Around the Fire Hospitality is preparing to launch its second high-end opening. Beverly’s is a moody, dimly lit Mexican restaurant located in an underground space in Downtown Fort Worth’s historic Hogan Building. Set to open during the first half of 2026, Beverly’s is bringing Cross and Payne back to their original plan for a Mexican restaurant. “We have a huge passion for Mexican food and all things inspired by it,” shares Cross. “This fire has been burning inside us for a long time. Beverly’s will come from the heart.” They teamed up with Maven for the design, which is turning a cozy basement into a gorgeous hangout with vaulted ceilings, stone floors, carrier tones and textured walls.
For years, many of Fort Worth’s best chefs have pushed boundaries and taken risks to help develop people’s palates. Today, the results are clear, with locals and visitors alike enjoying everything from five-star sushi Nikuya Rooftop in French at all of the Walloons. “The opportunity to serve and grow with Fort Worth is so beautiful,” Cross tells us. “Whenever you have an opportunity to create something new with inspired and talented people, you take it, and it’s happening all over our city right now.” After a decades-long slow burn, it’s officially off to the races for Fort Worth’s restaurant scene.
